Pepper Jack Squash Soup Recipes

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WINTER SQUASH SOUP



Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

  • Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
  • Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

YELLOW SQUASH AND BELL PEPPER SOUP



Yellow Squash and Bell Pepper Soup image

Categories     Soup/Stew     Blender     Garlic     Pepper     Vegetable     Sauté     Quick & Easy     Dinner     Lunch     Bell Pepper     Summer     Yellow Squash     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

1/4 cup chopped onion
2 tablespoons unsalted butter
1 large yellow bell pepper, thinly sliced (about 1 1/2 cups)
3/4 pound yellow summer squash, sliced thin crosswise (about 3 cups)
1/4 teaspoon minced garlic
1 cup low-salt chicken broth
2 tablespoons chopped fresh coriander

Steps:

  • In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender purée soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.
  • Serve soup sprinkled with coriander.

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